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Don’t let the lumpy ugliness of this “loaf” fool you. This is chicken-flavoured seitan and it’s ridiculously delicious! Does it taste like chicken? I honestly don’t remember. I can tell you that it’s savoury, flavourful yet light, and has the perfect texture – not too chewy and not too moist. It’s also extremely easy to make, requires no skill, and is kind to your budget.

The intended destination for this wheat beast is my Singapore noodles.

Ingredients

Dry ingredients

3/4 cup vital wheat flour

1/4 cup chickpea flour

1 1/2 Tbsp almond meal

2 Tbsp nutritional yeast

1/2 tsp poultry seasoning

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

Wet ingredients

1/2 cup water

1 Tbsp olive oil

1 Tbsp soy sauce

The broth

4 cups vegetable broth

1 Tbsp barbecue sauce

Directions

Combine the broth and BBQ sauce and bring it to a boil in a deep pot. You want a vessel where the seitan will be covered in broth but have room to expand a little. While the broth is heating up, make the seitan.

In a medium sized bowl, mix the dry ingredients. Add the wet ingredients. Combine and knead into a ball.

Place the dough ball directly into the pot of broth and reduce the broth to a simmer. Simmer covered for 45 minutes. Remove the seitan from the broth and onto a plate. Allow it to sit for 15 minutes or more before slicing and serving.

I confess, although I made the seitan to go into another dish, I DID eat a whole slice just on its own because it was that more-ish. I think this seitan would be great as a Sunday dinner with mashed potatoes and gravy and a green veggie.